Gluten-Free Coconut Bread Recipe

Name: Gluten-Free Coconut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 1 cup unsweetened shredded coconut; 1 1/2 cups white rice flour; 3/4 cup sorghum flour; 3/4 cup tapioca starch; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 3/4 teaspoon kosher salt; 1/2 teaspoon xanthan gum; 1 1/2 cups sugar; 1 1/2 cups unsweetened coconut milk; 3/4 cup vegetable oil; 1 teaspoon coconut extract (optional); 4 large eggs; 1/4 cup unsweetened coconut flakes

Servings: persons

Nonstick vegetable oil spray
1 cup unsweetened shredded coconut
1 1/2 cups white rice flour
3/4 cup sorghum flour
3/4 cup tapioca starch
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon kosher salt
1/2 teaspoon xanthan gum
1 1/2 cups sugar
1 1/2 cups unsweetened coconut milk
3/4 cup vegetable oil
1 teaspoon coconut extract (optional)
4 large eggs
1/4 cup unsweetened coconut flakes

1
["Place a rack in middle of oven; preheat to 350u00b0F. Line a 9x5"" loaf pan with parchment, leaving overhang on long sides; coat with nonstick spray (to use an 8 1/2x4 1/2"" pan, hold back 1 cup batter). Toast shredded coconut on a rimmed baking sheet, tossing occasionally, until lightly browned, 5-7 minutes. Let cool.", "Whisk rice flour, sorghum flour, tapioca starch, baking powder, baking soda, salt, and xanthan gum in a medium bowl. Using an electric mixer on medium speed, beat sugar, coconut milk, oil, and coconut extract, if using, in a large bowl until sugar is dissolved and mixture is smooth, about 4 minutes. Add eggs one at a time, beating well after each addition. Beat mixture until very smooth, about 2 minutes. Reduce speed to low; beat in dry ingredients. Increase speed to medium; beat batter 5 minutes. Beat in toasted coconut. Scrape batter into prepared pan; top with coconut flakes.", "Bake bread until top springs back when gently pressed and a tester inserted all the way to the bottom comes out with just a few moist crumbs attached, 80-95 minutes. Transfer pan to a wire rack and let bread cool in pan 10 minutes. Turn out bread onto rack and let cool completely.", "Bread can be baked 4 days ahead. Store tightly wrapped at room temperature"]

1135

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Nonstick vegetable oil spray, 1 cup unsweetened shredded coconut, 1 1/2 cups white rice flour, 3/4 cup sorghum flour, and more.

Yes, Gluten-Free Coconut Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Coconut Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions